Ingredients

• 4 smokeds ham hocks
• 1 white onion
• 6 slices thick-cut bacon , cut into chunks
• 0.5 pounds fresh chorizo sausage
• 2 tomatoes , chopped
• 2 jalapenos peppers , sliced
• 5 , 15 ounce
• 4 cups water as needed
• 2 cloves garlic , chopped
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon chicken bouillon granules
• 1 pinch salt to taste

Instructions

1. 1 Place ham hocks into a large pot and cover with water; bring to a boil. Boil until meat pulls back on bone, about 2 hours. Remove meat from bones, cut into bite-sized chunks. Reserve the bones but discard any fat.
2. 2 Chop 1/2 of the white onion, and leave other 1/2 whole; set aside.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, and chop when cool enough to handle. Pour bacon grease into a small bowl.
4. 4 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Place chorizo into a bowl with chopped bacon, tomatoes, chopped onion, and jalapenos.
5. 5 Place ham chunks and bones into a large pot, pour pinto beans over top. Add water to cover and bring to a boil over medium or medium-high heat.
6. 6 Meanwhile, heat bacon grease in a large skillet over medium heat. Add chorizo and vegetable mixture and saute until vegetables are soft, 5 to 7 minutes.
7. 7 When beans boil, add the remaining onion half and garlic. Let boil for 3 to 4 minutes; add sauteed vegetables and meat. Return to a boil; add cilantro and chicken bouillon. Continue to boil for 15 to 20 minutes. Remove bones, season with salt, and serve.

Nutrition per serving